Ah, Noodles Romanoff — a classic, creamy, tangy pasta dish often served as a comforting side or a holiday favorite 🍝✨. It’s rich, cheesy, and slightly tangy thanks to the sour cream. Here’s a traditional recipe:
🍝 Noodles Romanoff
Ingredients (Serves 4–6)
-
8 oz (225 g) egg noodles
-
2 tbsp butter
-
1 small onion, finely chopped
-
1 can (10.5 oz / 300 g) cream of mushroom soup
-
1 cup sour cream
-
1 tsp Dijon mustard (optional)
-
½ tsp paprika
-
Salt & pepper, to taste
-
1 cup shredded cheddar cheese (optional)
-
2–3 tbsp breadcrumbs (optional, for topping)
Instructions
-
Cook noodles
-
Boil egg noodles according to package directions. Drain and set aside.
-
-
Sauté onions
-
In a skillet, melt butter over medium heat.
-
Add onions and sauté until soft and translucent.
-
-
Prepare sauce
-
In a bowl, combine cream of mushroom soup, sour cream, mustard (if using), paprika, salt, and pepper.
-
Mix until smooth.
-
-
Combine noodles and sauce
-
Add cooked noodles to the skillet with onions (or mix in a large bowl).
-
Stir in the sour cream mixture until noodles are fully coated.
-
-
Optional: bake
-
Transfer to a greased 9×9-inch baking dish.
-
Sprinkle shredded cheese and breadcrumbs on top if desired.
-
Bake at 350°F / 175°C for 20–25 minutes, until bubbly and lightly golden.
-
-
Serve
-
Serve hot as a side dish with ham, roast beef, or chicken.
-
⭐ Tips
-
Make it richer: Fold in a bit of cream cheese or extra cheddar for a creamier texture.
-
Vegetable boost: Add peas, mushrooms, or broccoli to make it a more complete dish.
-
Shortcut version: Toss everything together in a skillet and serve without baking — just as creamy, just quicker.
I can also give a classic “holiday casserole version” with crunchy buttery topping and extra cheese, which is how many families traditionally serve Noodles Romanoff.